The Classical Blend is a simple all purpose gluten-free baking flour taken from the book "Gluten-Free Baking Classics" by Annalise Roberts. Replaces wheat flour with the addition of xanthan gum for cakes,muffins, cookies, waffles, pie crusts, and pancakes. Not recommended for breads.

Measuring The Flour: Empty the flour into a plastic container large enough to leave several inches from the top. Shake container vigorously to aerate the flour mix. With a soup spoon, spoon the flour from the container into a measuring cup levelingit off with a knife or spoon. Do not scoop gluten-free flour out of the container with the measuring cup.

VANILLA CUPCAKESThis recipe is taken from the book "Gluten-Free Baking Classics". They are easy to make with very little prep time.

Directions:1. Prepare oven to 350 deg F. Position rack in center of oven. Place cupcake baking liners in a 12-cupcake baking pan.2. Beat sugar and eggs in large bowl of electric mixer at medium speed for 1 min. Add flour, salt, baking powder,xanthan gum, oil, milk and vanilla; beat at medium speed for 1 minute.3. Pour batter into prepared pan. Place in center of oven and bake for about 20 minutes or until center springs backwhen touched and cupcakes are very lightly browned (bake about 35 min for 9-inch round, 40 minutes for 8-inch round).4. Cool on rack for 5 minutes. Remove cupcakes from pan onto rack and cool completely before icing.5. Top with your favorite frosting.